Healthy, Herbal Vegan Recipes: Vegan Cheesy Lasagna

In a recent blog, I raved about the benefits of embracing a vegan diet. In case you missed it, here’s a short recap: Researchers have discovered that a diet free of meat, dairy products and eggs may prevent, and even reverse, heart disease.

For Americans, this is huge news, and here’s why: Heart disease is the leading cause of death in the United States. However, by embracing a vegan diet you can reduce your risk of dying from heart disease, having a nonfatal heart attack or needing heart bypass surgery. You could also save yourself—and the rest of the country—some money. In 2010, heart disease cost the United States $316.4 billion in health care services, medications and lost productivity.

However, some of you out there may still be skeptical of switching up your diet in such a drastic way. “No meat? No cheese?” you may ask. As a fellow omnivore, I hear you. However, I urge you to give this vegan lasagna a try for dinner one night this week before completely writing off this lifestyle. After all, who doesn’t like a little Italian food?

This recipe for Vegan Cheesy Lasagna provides the delicious flavors of lasagnawithout all of the cholesterol and saturated fat of the traditional Italian dish. Photo by Bacon and Tofu/Courtesy Flickr

3. Place 3 lasagna noodles in bottom of an 11-inch by 7-inch baking dish. Spread tofu mixture over top, place 3 noodles on top of that, and spread tomato sauce and spinach on top of those. Repeat process until all noodles are used up. Top with spaghetti sauce. Cover and bake for 15 minutes. Uncover and bake an additional 20 to 30 minutes until it is thoroughly heated. Usually lasagna takes about 45 minutes to cook thoroughly.

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